By precooking the crust, you can avoid overcooking the toppings while achieving a crispy bottom crust. Oh man, I don't even know what number of serves to specify when two persons devoured everything in a day. Step 1 Bake the crust in the air fryer for three minutes. I made both fillings and we have already gobbled up ALL OF THEM. What can I say about Panzerotti? I freaking LOVED these Italian savory turnovers. Just few days ago I made this beautiful French-German version of a pizza and now these little tasty guys. If you want to make both, just double the dough. For the amount of dough in this recipe you have to choose one of these fillings. The second filling is mozzarella, prosciutto and once again Parmesan cheese. You won't feel them at all, they are more like a seasoning here.
Don't freak out if you are not a fan of anchovies. These are fried pizza pies but the filling is inside. I adapted this filling from my beloved Mediterranean Cookbook. Italian Panzerotti is a fried inside-out pizza, as they were described to me when I first had them. The first one is onions, canned tomatoes, olives, Parmesan cheese and anchovies. I made two different fillings for my Panzerotti. I PROMISE to make ummm let's say next 3 Italian recipes on this blog following all the possible traditions. I really hope that Italians will forgive me (I've talked about their view on messing with their traditional recipes in this post). I baked it just because my wife is breast-feeding now and we don't want too much oil in our food. Sorry guys, this time I stepped away from the authenticity. Traditionally, Panzerotti has to be deep-fried. When most people think of Neapolitan pizza, the first to come to mind is the UNESCO-protected wood-fired pies with a raised cornicione (crust). There actually are more differencies between Calzone and Panzerotti, not just the size. Stuffed with fluffy ricotta and crispy pork cracklings, pizza fritta (fried pizza) is classic Neapolitan street food that tells a meaningful tale. There is the one you are thinking about right now (the round), there is folded pizza (Calzone) and there is a smaller version of Calzone called Panzerotti. Pizza in Italy comes in many different shapes. These guys are serious about their food, no doubt about it. Pour vegetable oil into a small frying pan until it’s just covering the bottom of the pan by about 0.5 cm / 0.2 inch. This law even specifies how the dough should be made. It has to be round, no more than 14 inches (35cm) in diameter, and must contain tomato, basil and genuine mozzarella. They even have a law specifying what the real Neapolitan pizza is. Everyone could deep-fry however, so fried pizza was more accessible than baked pizza. Pizza is like a second religion to Italians. Historically, it was rare to have an oven at home and food to be baked was brought to the baker to be placed in the oven. You can fill these savory Italian turnovers with anything you like! I made two versions: one with the onion and anchovy filling and the second one with the prosciutto and mozzarella filling.
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